What to cook for the second?

When deciding what to cook for the second, first of all, you need to pay attention to the most nutritious and nutritious meat recipes. Then it remains only to supplement them with a light vegetable salad, and a full meal is ready. Below are quick, easy and affordable second course recipes.

What to cook for the second in the oven

In the oven, you can prepare many delicious lunch options. For example, bake different types of meat, make juicy meatballs, fries, julienne and other delicious dishes of your choice.

French baked pork

Ingredients:

• 600 - 650 g of meat neck;
• 2 small onions;
• 5 to 6 potato tubers;
• 3 medium tomatoes;
• 200 grams of semi-hard cheese;
• 4 tbsp. l olive oil;
• fine salt to taste;
• 1 tsp freshly ground black pepper;
• 1 pinch of oregano seasoning;
• ½ tbsp. classic mayonnaise;
• 70 ml of fatty kefir.

Cooking:

1. Rinse the neck (pork) with cold water and pat dry with a paper towel. Cut the meat into small steaks. Be sure to chop meat across the fibers.
2. Spread the surface of each slice of pork with salt, pepper and oregano. Treat with olive oil. To make the meat better absorb spices, it is worth making a net of shallow cuts on its surface with a sharp knife.
3. Leave the pork in this form for at least a quarter of an hour. If possible, it is worth keeping it cool all night.
4. Mix classic mayonnaise with kefir, add salt to taste and pepper to the sauce.
5. Peel onions and potatoes, chop into thin round slices. Just cut and tomatoes with the skin.Chop the cheese using a fine grater.
6. Grease a baking sheet with high sides with a small amount of olive oil. Put the potatoes in one layer in it. Add salt. Spread onion slices on top.
7. Spread the pork over the vegetable layer, cover it with sliced ​​tomatoes and plenty of grated cheese.
8. Lubricate the products with kefir-mayonnaise sauce.

Send the dish to the oven preheated to medium temperature and bake it for 40 - 45 minutes. Such a hearty second pork can also be served at the festive table, if you pre-decorate it with greens and pickled vegetables.

Potato casserole with minced meat

Ingredients:

• 6 large potatoes;
• 430 g minced meat (beef + pork in equal proportions);
• 170 g of champignons;
• 2 onions;
• 80 ml of kefir;
• 1/3 Art. medium fat sour cream;
• 2 tbsp. l dry white wine;
• 130 g of "Russian" cheese;
• salt;
• spices to taste.

Cook potato casserole from minced meat like this:

1. Thinly peeled potatoes. Put half in an oiled round or rectangular shape. Add salt, season with spices.
2. Put minced meat on top. First you need to salt it to taste.
3. Next, distribute the following layers: mushroom plates, thin onion rings, grated cheese.
4. Pour all products with a sauce of sour cream, salted kefir and white dry wine.

Bake treats in the oven for a little less than an hour at 190 ° C. Wait until the appetizing crust appears, cut the dish portionwise and serve.

Chopped turkey cutlets

Ingredients:

• up to a pound of bird fillet;
• 2 eggs;
• 2 onions;
• 1 tbsp. l decoys;
• 1 tbsp. l flour;
• 2 tbsp. l sour cream;
• ½ tbsp. l sweet mustard;
• salt.

Cooking:

Choosing what to cook from turkey for the second, it is worth paying attention to the recipes of cutlets. The most delicious and juicy are exactly chopped.

1. Finely chop the bird fillet and combine with miniature onion cubes. Stir in turkey slices with vegetable eggs, mustard, sour cream.
2. Pour semolina, flour, salt to taste and mix the ingredients well. Remove the minced meat for an hour and a half in the cool.
3. Put the mass in a cupcake mold with a spoon and send to bake until cooked in the oven at medium temperature.

Serve with mashed potatoes or another vegetable side dish. Add cutlets well with sweet ketchup.

Julien with chicken and mushrooms

Ingredients:

• gram 300 chicken fillet;
• 1 tbsp. medium fat cream;
• 350 g of champignons;
• hard cheese to form a “hat”;
• 30 g butter;
• 1 tbsp. l flour;
• 1 pinch of nutmeg;
• salt.

Cooking:

1. Chicken fillet cut into thin slices. Salt them and fry until golden brown in warmed vegetable oil.
2. On the remaining fat, brown the onion cubes and mushroom slices.
3. To prepare the sauce in a clean pan, fry the flour. When it turns brown, put the butter in a container and pour the cream. Add salt and nutmeg. Heat the mass until the sauce thickens.
4. Put the ingredients fried above. Stir and simmer for 2 to 3 minutes.
5. Arrange the mass on the cocotte and sprinkle with grated cheese.

This chicken recipe involves baking dishes in the oven at an average temperature of a quarter of an hour. During this time, the cheese should have time to melt and lightly bake.

Pot roast meat

Ingredients for 700 grams of pork:

• the same amount of potatoes;
• 2 onion heads;
• 1 carrot;
• 2 garlic cloves;
• Bay leaf;
• salt.

Cooking:

1. Dice the meat, fry it in any preheated fat. Chop the carrots and onions arbitrarily finely.
2. Put chopped vegetables on the bottom of the pots.
3. Spread meat and potato slices on top.
4. Add crushed garlic, salt and bay leaf to each pot.
5. Pour food into the water. The liquid should fill the tank to half.

Bake the dish for 50 minutes at high temperature. Leave the finished treat to insist in the cooling oven for half an hour.

In a slow cooker

A slow cooker will greatly facilitate the task of every housewife in the preparation of second courses. It is enough to lay all the necessary ingredients in it, activate the appropriate mode and you can go to do other household chores.

Stroganoff beef in sour cream

Ingredients:

• 1 kilo of beef;
• half a glass of homemade sour cream;
• salt;
• 2 small onions;
• 80 g of tomato paste;
• 2 tbsp. l flour;
• ½ tbsp. beef broth;
• fresh greens.

Cooking:

1. Cut beef and onions into medium slices. Roll the meat in flour. Fry food in a suitable multicooker until golden brown.
2. Add salt, tomato paste and broth. If the sauce is acidic, pour a pinch of sugar.
3. Switch the “smart pan” to the quenching mode. Cook the dish for 20 - 25 minutes.
4. Put sour cream and chopped greens in the prepared roast. Stir and add salt if necessary. Leave the treat for 10 minutes to brew.

This beef recipe can be slightly modified by adding other vegetables and spices.

Chicken hearts stewed with vegetables

Ingredients:

• gram 300 chicken hearts;
• salt;
• 1 onion;
• 2 cloves of garlic;
• up to 400 grams of frozen broccoli;
• ground black pepper.

Cooking:

1. Peel offal by-products, soak for 25 minutes in ice water.
2. Peel and chop the onion and garlic and put into the multicooker bowl. Fry hearts with vegetables for 8 - 9 minutes
3. Add broccoli, divided into inflorescences, salt and pepper.
4. Prepare refreshments in the "Stew" program for no more than a third of an hour.

If the liquid from the cabbage was not enough, you can add some water or broth to the “smart pot”.

Classic pilaf with pork

Ingredients:

• 2 multi-glasses of long rice;
• about a pound of boneless pork;
• 1.5 tbsp. l spices for pilaf;
• 2 carrots;
• 2 multi-glasses of water;
• 2 onions;
• salt;
• 1 head of garlic.

Cooking:

1. Pour 8 - 9 tablespoons of any vegetable oil into the bowl of the device. Pour into it small cubes of pork and immediately all the seasonings. Roast meat for a quarter of an hour under a closed lid. Stir it periodically.
2. Pour onion cubes and carrot straws. Continue frying for 5 to 6 minutes.
3. On top of the fry, spread the washed rice and flatten.
4. Pour in salted water. Stick unpeeled garlic cloves over the entire surface of the cereal.

Cook for 50-60 minutes in a suitable mode.

Azu Tatar in a slow cooker

Ingredients per pound of beef pulp:

• 2 onion heads;
• 4 potatoes;
• 4 small pickled cucumbers;
• 1 large carrot;
• 2 garlic cloves;
• 1/3 Art. pasta from tomatoes;
• salt to taste;
• spice;
• ½ tbsp. boiled water;
• 1 tbsp. l flour.

Cooking:

1. In the baking program, heat any fat. Fry small pieces of beef on it. A beautiful golden crust should appear on the slices, which will preserve all meat juices inside.
2. Add onion cubes to the roasted beef, add salt, spices and flour. Stir the components so that flour lumps do not form.
3. After a couple of minutes, pour thin sticks of pickled cucumbers and carrots into the bowl of the device.
4. Activate extinguishing program for 80 minutes. Cook the basics with the lid closed.
5. After 40 minutes, pour potato straws into the container. Pour in salted water with tomato paste diluted in it.

If during the preparation process the liquid evaporates very actively, you can periodically add it. Decorate the finished treat with chopped cilantro.

Mackerel with onions and mayonnaise in a slow cooker

Ingredients:

• 1 large carcass of mackerel;
• 1 onion;
• 1/3 Art. low-fat mayonnaise;
• coarse salt to taste;
• 1 large spoon of freshly squeezed lemon juice;
• 1 pinch of provencal herbs.

Cooking:

1. Cut the carcass - remove the head, bones, entrails. Rinse the mackerel and cut into medium slices. Grate each with salt and Provencal herbs.
2. Add chopped onions and whole mayonnaise mixed with citrus juice to the container with fish blanks.
3. Cook the dish in steam mode for about half an hour.

Serve a treat with any vegetables and / or boiled rice. If desired, ready-made fish can be poured with lemon juice.

Quick recipes

The second dish can be prepared very quickly and simply, if you choose the right recipe. It can be a “lazy” pie, and a casserole, or just baked meat or fish.

Whip Pasta Casserole

Ingredients:

• 400 g of medium-sized pasta;
• 300 g of smoked sausage and semi-hard cheese;
• salt;
• 60 g butter;
• a couple of spoons of olive mayonnaise;
• 3 tbsp. l pasta from tomatoes.

Cooking:

1. Cook pasta in salt water until cooked.
2. Cut the sausage into small cubes and mix them with tomato paste. Put in a pan for 4 - 5 minutes.
3. Coarsely rub the cheese.
4. Grease the baking dish with melted butter. Put ready pasta at the bottom. Spread the sausage and tomato filling on top.
5. Generously sprinkle future gratin with grated cheese.
6. Bake the treat for 20 minutes at 200 - 210 ° C.

10 minutes before cooking, cover the dish with olive mayonnaise. You can take for this purpose “ketchunez” - a mixture of mayonnaise and ketchup.

Stewed sauerkraut

Ingredients for 300 grams of ready cabbage:

• 1 onion;
• 2 carrots;
• 1/3 Art. tomato paste;
• 1 pinch of caraway seeds;
• salt;
• sugar;
• pepper.

Cooking:

1. Coarsely rub the carrots. Onion cut into half rings. If the cabbage is very acidic, rinse it with water.
2. Pour all the vegetables into a pan with any vegetable oil. Cook them over medium heat with frequent stirring for 6 to 7 minutes.
3. Pour half a glass of water, reduce the heating of the stove and simmer the mass for 10 - 12 minutes with the lid closed.
4. Add tomato paste, salt, caraway seeds, a pinch of sugar and pepper.
5. Cook the dish for another 6 to 7 minutes.

Serve cabbage as a side dish for meat or as a main lean dish.

Oven Chicken

Ingredients for 700 - 750 grams of chicken:

• 3 tbsp. l sour cream;
• fresh garlic to taste;
• coarse salt;
• a mixture of peppers.

Cooking:

1. Grate each chicken fillet with a mixture of peppers and salt.
2. Put the meat in a heat-resistant form.
3. Spread chicken with a mixture of salted sour cream and crushed garlic.

Bake the dish in the oven at an average temperature of just over half an hour. Serve the meat with the resulting gravy and fresh bread.

Lazy pita pie with minced meat

Ingredients:

• 2 thin Armenian pita bread;
• gram 400 minced meat;
• ½ tbsp. mayonnaise;
• 4 eggs;
• 100 grams of "Dutch" cheese;
• salt.

Cooking:

1. Stuffing salt. Divide into two parts.
2. Arrange both on pita bread. Each roll tight roll.
3. Mix beaten eggs with mayonnaise. Add salt.
4. Lavash very tightly lay one after another "snail" in the multicooker bowl.
5. Pour egg fill on top.
6. Cook the dish in the baking program for 60 - 70 minutes.
7. Serve hot or cold.

You can also make small "pies" per serving from minced meat and pita bread.

Baked fish with rice

Ingredients:

• 1 large perch;
• 1 tsp spices for fish;
• salt;
• half a glass of rice;
• 1 bell pepper;
• 3 medium-sized tomatoes;
• 2 petiole celery;
• 1 bunch of parsley;
• vegetable oil;
• 1 tsp balsamic vinegar.

Cooking:

1. Cut fish - get rid of scales, entrails, remove gills. Rinse and dry the carcass.
2. Grate the perch with a mixture of spices and vegetable oil. Leave to lie down for half an hour.
3. Chop pepper, celery and tomatoes in large pieces.
4. Mix vegetables with rice, boiled until half cooked. Put the mass in a greased form. Spread chopped parsley sprinkled with vinegar and oil on it.
5. Place a fish carcass on top.

Bake the dish for half an hour at 200 ° C.

We hope that among the proposed ideas you have found at least a few that you like. Better yet, if some dish inspired you to further culinary experiments. Bon Appetit!